Zucchini Spaghetti with Lentil Marinara – lunches this week

20160103_104558-1.jpgSlightly adapted from Lemons And Basil

First off – my father-in-law gave me this cool julienne peeler for Christmas.20160103_104813-1.jpg I just used it for the first time today…and I have to say, I’m ready to julienine everything in sight! Potatoes, ¬†butternut squash, apples…the possibilities are endless.

Now, where did that dog and cat go? ūüėČ

I love how it slices perfect zucchini noodles! 20160103_102315-1.jpg


  • 2-3 large zucchini, julienned or spiralized
  • 1/2 dried lentils, rinsed and sorted, ¬†then cooked to package directions

For the sauce

  • 14.5 oz can of diced tomatoes
  • 1/2 cup ¬†tomato paste
  • 1/4 medium red onion, ¬†finely chopped
  • 2 small garlic cloves, ¬†minced
  • 1 tsp dried basil
  • 1 tsp ¬†oregano
  • 3 tsp Italian seasoning
  • 1/8 tsp red pepper flakes
  • 2 Tbsp grated parmesan cheese


  1. Cook lentils according to package.
  2. While lentils cook,  put all ingredients for sauce in food processor,  blend on high for 25-30 seconds or until thick sauce forms.
  3. Add sauce to small pan and cook over medium heat to bring to a boil,  reduce heat and simmer 5 to 10 minutes.
  4. Once lentils are cooked,  add to marinara sauce. Take off heat and set aside.
  5. In a large skillet over medium-low heat,  add zucchini and cook until soft and pasta-like (about 5 minutes).
  6. Evenly divide zucchini and top with marinara sauce.
  7. Enjoy!

Cast Iron Skillet Cookie

Courtesy of Sallys Baking Addictionimg_20151205_201650.jpg

All I can say is yum. My husband and I had a sweet tooth a couple of weeks ago,  and I was really wanting cookies-enter the cast iron skillet skillet cookie.


  • 1 cup, ¬†unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 cup packed light brown sugar
  • 2 large eggs, ¬†room temperature
  • 2 tsp vanilla extract
  • 2 1/2 cups all purpose flour
  • 1 tsp cornstarch
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup milk chocolate chips
  • 1 cup M&Ms baking bits


  1. Preheat oven to 325¬į.
  2. Lightly grease skillet.
  3. In a large bowl, using a hand-held or stand mixer, beat the butter for 1 minute until smooth and creamy.
  4. Add the granulated sugar and brown sugar and beat on medium-high speed until light and fluffy.
  5. Beat in eggs and vanilla on high, scraping down the sides and bottom of the bowl, as needed.
  6. In a second bowl, whisk the flour,  cornstarch, baking soda, and salt together until combined.
  7. On slow speed, slowly dry ingredients into the wet ingredients until combined. The cookie dough will be thick.
  8. Add chocolate chips and M&Ms, mix on low until combined.
  9. Using a spatula or wooden spoon,  spread the cookie dough evenly into the prepared skillet.
  10. Bake for 30 Р35 minutes or until puffed, browned on the sides,  and lightly browned on top.
  11. Allow cookie to slightly cool in pan set on a wire rack.

crockpot chicken tortilla soup


So, have I mentioned how much I love my crockpot? Let’s just say I can’t think of a more perfect cooking device. ¬†A little prep in the morning, ¬†and dinner is ready after a very long day!¬†wpid-20150930_174951-1.jpg

This soup melds all the classical tastes of a chicken tortilla, and puts it into the warm embrace of a soup.

I hope you enjoy!

Slightly adapted from http://www.backtoherroots.com


  • 4 cloves garlic, minced
  • 1 large onion, diced
  • 1 jalepeno, seeds and ribs removed, minced
  • 4 cups chicken broth
  • 14 oz can diced tomatoes
  • 16 oz jar of your favorite salsa
  • 6 oz can tomato paste
  • 1 lb chicken breasts, ¬†cubed
  • 1 Tbsp ¬†(or less for lowered heat) chili powder
  • 1 Tbsp cumin
  • 1 tsp oregano
  • Salt and pepper to taste
  • 28 oz can hominy, drained


  1. Place all the ingredients,  except the hominy, in the basin of a crockpot. Stir well.  Cover and cook for 6 to 8 hours on low.
  2. Add hominy to the soup add let sit for 10 minutes in the crockpot, before serving.
  • Top with avocado , ¬†monterrey jack cheese, fresh cilantro, and sour cream, ¬†if desired